The_Camp_Ninja’s Sauce Recipe (Page 3 of 6)
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Originally Posted By PA-Minuteman: After making it what is the best way to store it? In jars, or bottles, or whatever you’d like to keep it in. No refrigeration necessary. Lots of salt and vinegar. I personally use quart mason jars. |
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Originally Posted By Red-Stater: In jars, or bottles, or whatever you'd like to keep it in. No refrigeration necessary. Lots of salt and vinegar. I personally use quart mason jars. just pour and seal? |
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Originally Posted By PA-Minuteman: So for jars you don't need to can them? just pour and seal? Originally Posted By PA-Minuteman: Originally Posted By Red-Stater: In jars, or bottles, or whatever you'd like to keep it in. No refrigeration necessary. Lots of salt and vinegar. I personally use quart mason jars. just pour and seal? Correct |
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Originally Posted By FreeXP: Woah boy! I tried it outside in my crockpot but it was too small and couldn't get up to heat in time. Brought it inside and put it on the stove... To quote Ron Burgundy "It stings the nostrils". Starting to get the motor oil viscosity. I can't really describe the flavor yet. This will be fun to play with. A-1 and Worcestershire sauce and Hot Sauce and BBQ Sauce had a drunken orgy that produced a baby...That is Camp Ninja Sauce. |
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Originally Posted By Moleonlobby: I just saw a couple bottles in my pantry closet 2 days ago. They are only 3 months old so I'm letting them sit. Other than taste testing while cooking, I've never had the sauce aged before. I'm looking forward to it, but maybe in a few more months. When it's "new", it's really spicy - not "hot" spicy, but "oh wow there's a ton of spices and flavors in this" spicy. As time goes on it mellows out, kind of mingles a bit more...it softens some of the sharper edges. Still really good though. Holy crap, I just checked and the last batch I made was in April 2014...and I still have a gallon jug of it left  I used to use it all the time on pulled pork sandwiches but it's been a while since I've made that, too..
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Originally Posted By Evil_Ed: When it's "new", it's really spicy - not "hot" spicy, but "oh wow there's a ton of spices and flavors in this" spicy. As time goes on it mellows out, kind of mingles a bit more...it softens some of the sharper edges. Still really good though. Holy crap, I just checked and the last batch I made was in April 2014...and I still have a gallon jug of it left I used to use it all the time on pulled pork sandwiches but it's been a while since I've made that, too..Mine is a little over a year old now. I need to get on another batch and let it age some more. I gave the last of my four year away. |
Every normal man, at times, must be tempted to spit on his hands, hoist the black flag, and begin slitting throats.
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I did just get a new charcoal grill I've been playing with a lot... might as well add to the experimentation! Will be doing it outside though, assuming the propane burner can keep up in the chilly weather. Anyone try modifications other than the amount of reduction, or total quantity? |
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Originally Posted By haveTwo: Lesson one, I "need" a bigger crock pot. Lesson two, the smell while cooking down may not be to everyone's taste, I'll be making a batch outside when it's warmer out. Guess I should have listened! Big metal stock pot and a propane burner. I sit mine on my covered front porch. |
Every normal man, at times, must be tempted to spit on his hands, hoist the black flag, and begin slitting throats.
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Even if you do have a commercial-grade range hood, I'd still do it outside, we have a 1200CFM hood and it's just on the edge of being enough this task Reference: commercial-grade hoods are around 2000CFM. Originally Posted By wildearp: Even after 8 hours of reduction, the vinegar will take your breath away. If you don't have a professional grade range hood, I highly recommend cooking this outside.  https://www.ar15.com/media/mediaFiles/41996/1-2954177.jpg https://www.ar15.com/media/mediaFiles/41996/2-2954179.jpg https://www.ar15.com/media/mediaFiles/41996/3-2954180.jpg https://www.ar15.com/media/mediaFiles/41996/1A-2954178.jpg https://www.ar15.com/media/mediaFiles/41996/5-2954182.jpg I pick up a new smoker on Saturday. I will be ready for war.  |
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The slow cookers were cooking down entirely too slow so I switched to a roaster and things went much better. Ended up with 5 quarts of finished sauce. 
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Originally Posted By RobertL: The slow cookers were cooking down entirely too slow so I switched to a roaster and things went much better. Ended up with 5 quarts of finished sauce. https://www.ar15.com/media/mediaFiles/67156/IMG_6037-3029134.jpg I bought a roaster that will probably only ever be used for the sauce. I should do another batch when I get home so it can start aging before I run out of the older batch. |
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I made some in November of last year. It took FOREVER. I was using a crockpot outside in ~40 degree weather. After about 24 hours I took it off, even though I thought it should have been a little thicker. When it was cooking, I thought it was pretty good. After it cooled though, I wasn't impressed. I've got 8 pints that have been sitting on a shelf for the last year. Maybe I'll take one down tonight and see if a little age has helped it. |
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Bump and a couple from archives to brush up on. OG Camp_Ninja recipe post We miss you Bro! From 2020 revived |
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Originally Posted By Moe1976: How are you guys making it using a roaster? Any good links to a vessel/pot big enough to make the entire batch in a roaster ? I have a turkey roaster, just now sure how i'd use it to make a pot of this gravy. @Moe1976 Some of us are using an electric roaster oven. Like this,  |
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Originally Posted By RobertL: @Moe1976 Some of us are using an electric roaster oven. Like this, https://www.ar15.com/media/mediaFiles/67156/IMG_0400-3086518.jpg Maybe it was a cheap Wally version that did it, but the vinegar and acid ate the paint off the inside of the lid on mine. I have taken to doing a big stock pot outside on a hot plate. Planning on getting a propane single burner like you use for frying turkeys. |
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Originally Posted By 797hp: Dumb question time: How does this not spoil after months/years? Does the vinegar and salt preserve it? YES It is very shelf stable. The sugar is also a preservative. |
Every normal man, at times, must be tempted to spit on his hands, hoist the black flag, and begin slitting throats.
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Originally Posted By chief_1999: Got my mise en place today. Tomorrow I'll be making my first batch. Excited Overnight, I did sous vide featherbones, 155° for 20 hours. Brushed on the Camp Ninja Sauce and hit them with the broiler. Wow, surprised how the sauce mellowed out in just a few days. Can't wait to try it after 6 months. Definitely going to make another batch. 
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Originally Posted By chief_1999: Overnight, I did sous vide featherbones, 155° for 20 hours. Brushed on the Camp Ninja Sauce and hit them with the broiler. Wow, surprised how the sauce mellowed out in just a few days. Can't wait to try it after 6 months. Definitely going to make another batch. Originally Posted By chief_1999: Originally Posted By chief_1999: Got my mise en place today. Tomorrow I'll be making my first batch. Excited Overnight, I did sous vide featherbones, 155° for 20 hours. Brushed on the Camp Ninja Sauce and hit them with the broiler. Wow, surprised how the sauce mellowed out in just a few days. Can't wait to try it after 6 months. Definitely going to make another batch. As mentioned previously, the sauce truly turns into something awesome over time. It’s good to start, but it’s amazing after a year, or two, or five. |
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Originally Posted By chief_1999: Overnight, I did sous vide featherbones, 155° for 20 hours. Brushed on the Camp Ninja Sauce and hit them with the broiler. Wow, surprised how the sauce mellowed out in just a few days. Can't wait to try it after 6 months. Definitely going to make another batch. I must have done something wrong. I tried mine again after it had been sitting on the shelf for about 14 months. It's still clove-y, peppery, battery acid. I'm dumping 8 pints out. 
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The_Camp_Ninja’s Sauce Recipe (Page 3 of 6)
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